Sweet Potato Cinnamon Rolls With Browned Butter Cream Cheese Glaze

Directions

1. Prepare the dough: In a small pot, bring the milk just to a boil over medium heat. Watch closely to ensure that the milk doesn’t boil over. Remove from the heat and add the butter to the pot to melt. Transfer the mixture to a small bowl and let it cool to 110° to 115°F. (It should be warm to the touch, but not too hot.) Add the egg and sweet potato purée and stir to combine.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and using a wooden spoon, combine the flour, brown sugar, yeast, and salt. Add the warm milk mixture and mix just until incorporated.
3. Switch to the dough hook and knead the dough on low speed (or knead with your hands) until smooth and elastic, about 8 minutes. Form the dough into a ball and transfer it to a buttered bowl, cover it, and leave it in a warm, draft-free spot until it has doubled in size, 1 to 2 hours.
4. Prepare the cinnamon filling: Mix together the brown sugar, cinnamon, and salt in a small bowl. Add the butter and mash to combine. Cover with plastic wrap and set aside.
5. Prepare the pepita filling: Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the pepitas and salt and cook until lightly browned and popping, 2 to 3 minutes. Sprinkle with the brown sugar and cook, stirring, until the sugar has melted and coated the pepitas, 1 to 2 minutes. Transfer to a plate to cool. Wipe the skillet out with a paper towel and let cool.
6. Butter the cast-iron pan. Tip out the dough onto a very lightly floured work surface. Roll it into a 12 x 11–inch rectangle. Spread the cinnamon filling evenly over the surface. Break up the sugared pepitas into smaller pieces and sprinkle over the cinnamon filling. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 10 equal pieces. Set them in the pan, spirals facing upward. Cover loosely with plastic wrap and let them rest until the dough has almost doubled again, 1 to 1 1/2 hours.
7. Preheat the oven to 350°F. Uncover the rolls and bake until golden brown and puffed and an instant-read thermometer inserted into the center reads 185° to 190°F, about 20 to 25 minutes.
8. Meanwhile, prepare the glaze: Cook the butter in a small skillet over medium heat until the milk solids have turned golden brown and the butter smells nutty, about 6 minutes. Transfer to a medium bowl and chill in the freezer until cool and just beginning to solidify.
9. Beat the chilled butter, cream cheese, brown sugar, vanilla, and salt until smooth. Add the milk, 1 tablespoon at a time, until it is exactly as thick as you like it.
10. Transfer the buns to a wire rack to cool for 5 minutes, then top with glaze. Let cool slightly before serving.